A low carb spin on a classic Aussie biscuit 😍 Our Choc-mint Slice is the perfect sweet treat with under 3g carbs per square! 👍
By Joanne Dessert
- Prep 20 MINS
- Cook 20 MINS
- Yields 25 squares
½ a packet (175g) of Plant Based Protein Cookie Mix
¾ cup (50g) desiccated coconut
100g butter melted.
½ cup (40g) cocoa powder
1 tablespoon sweetener of choice (optional)
1 cup (250g) plain yoghurt
½ cup (80g) melted coconut oil
½ cup (50g) desiccated coconut
1 teaspoon peppermint essence
⅓ cup heaped (75g) Low carb Icing
1 block of Lindt 90% dark chocolate (melted)
Method for the Chocolate Base
1Line a square cake tin with baking paper.
2Combine the dry ingredients in a bowl, then in a separate bowl combine the melted butter and beaten egg. Combine the wet ingredients with the dry mix.
3Then work the mixture with the back of the spoon and press into the lined cake tin.
4Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool. Keep the base in the lined tin.
Method for Peppermint filling
1Combine the yoghurt, coconut, peppermint essence and icing into a bowl. Whisk together to ensure that the icing is dissolved into the mix.
2Stir in the melted coconut oil and combine well. As this mix cools, it will firm up. If it's too runny, just pop the mix into the fridge (the coconut oil will start to solidify)
3Spread this mix on top of the chocolate cookie base evenly and allow to set in the fridge for a minimum of 1 hour, before pouring on the melted chocolate topping.
Topping and Serving
1Melt the Lindt chocolate in a microwave-safe bowl.
2Remove the slice from the fridge and pour over the melted chocolate. Spread evenly to cover the top.
3Place the completed slice in the fridge to allow the chocolate topping to set for an hour minimum.
4Slice into portions and serve straight from the fridge. This must be stored in the fridge at all times.
1Will keep in the fridge for up to a week. Can be frozen for up to 1 month. When needed, allow thawing in the fridge to soften.